Three-Two Profile - (10691223)

cook's profile


Home Town: California, USA
Living In: Minnesota, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Camping, Boating, Walking, Fishing, Reading Books, Music
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Pizza Crust for the Bread Machine II
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Recipe Reviews 11 reviews
Brandied Pepper Steak
It bugs me when people change ten things and then rate a recipe 5 stars. That said, I changed a bunch of stuff and am rating this 5 stars! That's because the the technique outlined here would produce great results regardless of the changes I made. I didn't have any of the fresh herbs, so I left them out (didn't want to attempt with dry herbs as I think they would just burn). ALso I had no veal demi glace (shocker) so I used plain old beef broth. Otherwise followed recipe, and it was nearly as amazing as the fancy restaurant dish that made me want to try this. One major tip though, unless you have high ceilings and a good metal range hood, take the pan outside to add the brandy/ignite. I was really glad I did when I saw the 8 foot flames shoot up! The sauce comes out a little salty, but soooo good, and the restaurant's version was salty too, so I think that is how it should be.

4 users found this review helpful
Reviewed On: Jan. 7, 2011
Washabinaros Chili
I have won several chili cookoffs with this little gem. I stick to the recipe mostly, but I do usually omit the habaneros and sometimes substitue a can or two of great northern white beans for the kidney beans just because I find them more tender. I used a smoked porter for the beer the first time but lately have just been using a standard red ale with a drop of liquid smoke mixed in. I find the flavor to be almost identical. Also I don't saute' the peppers, I just puree them and mix it in. I have yet to meet anyone who does not love this chili.

2 users found this review helpful
Reviewed On: Feb. 5, 2009
Bread Machine Pizza Dough
This has been my go to dough recipe for years now. I double the recipe to make two 16" pizzas. I use a pizza screen as I find it makes the crust crispier on the bottom. I also use this dough for calzone and runzas (it's a midwest thing). It's really easy to work with, even without flouring down the counter. I roll out to about a 10" circle, let it rest a few minutes, then roll out to 16" x 1/4" thick, no worries. I make pizza about 3-4 times a month with this recipe and never have any trouble at all. So easy!

1 user found this review helpful
Reviewed On: Feb. 5, 2009

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